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Recipe Detail Page
Belgian Endive & Fig Salad
Spring 2015
Serves 8
2 green Belgian endives
2 red Belgian endives
6 dried figs
1 cup (250 mL) pomegranate juice
1 cup (250 mL) arugula
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
1 Halve endives lengthwise and remove cores.Slice into ⅓-inch (8-mm) thickness.
2 Combine figs and pomegranate juice in a pot. Bring to boil, then simmer for 5 minutes or until figs are tender. Remove figs with a slotted spoon and allow to cool. Continue simmering pomegranate juice to reduce until syrupy, about 5 to 7 minutes.
3 Cut figs into slivers. Toss Belgian endive with figs and arugula. Season with salt and pepper. Whisk olive oil with 1 tbsp (15 mL) pomegranate syrup and drizzle over salad. Any leftover pomegranate syrup can be kept in the fridge and used to add sweetness to sauces and dressings.
Serves 8
